Take Five Recipe

Brew and chill

Brew a strong espresso (about 2 oz) and allow it to cool slightly. If preparing ahead, chill espresso in the fridge so it is cold when mixing. Measure 1 oz cold-brew concentrate and 0.5 oz simple syrup.

Combine the 2 oz cooled espresso, 1 oz cold-brew concentrate, and 0.5 oz simple syrup in a cocktail shaker.

Add 1 oz non-alcoholic amaro and 0.25 tsp vanilla extract to the shaker with the coffee mixture. These provide the bitter-herbal backbone and warm vanilla note that echo the martini's complexity.

Create the foam (optional)

If using aquafaba or egg white for a silky foam, add 0.5 oz to the shaker now. For aquafaba, use chilled; for egg white, use fresh and dry-shake first.

Dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam. Then add ice cubes to the shaker and shake hard for 10–15 seconds until the outside of the shaker is very cold and the mixture is frothy.

Double-strain into a chilled coupe or martini glass (use a fine mesh strainer over the regular strainer) to ensure a smooth texture and clean appearance.

Garnish with three coffee beans on top of the foam and, if desired, place one large ice cube into an old-fashioned glass for an alternate presentation.

Serve immediately while foam is fresh and aroma is vibrant. Encourage sipping to appreciate the bitter-sweet interplay of coffee and non-alcoholic amaro.